Discover La Prudencia
For over a century, we have been committed to preserving our heritage, our traditions and our dedication to doing things properly
Our history
La Prudencia was founded in 1910 by Don Prudencio Benito, a native of Santibáñez de Béjar (Salamanca). After travelling through the villages of the mountains selling olive oil and paprika, he arrived in Villacastín (Segovia), a historic enclave for the production of cured meats thanks to its privileged climate. There, he decided to settle and establish La Prudencia, a name chosen in tribute to the women of his family.
A family legacy that endures
Don Prudencio was a pioneer in installing one of the first slaughterhouses in the area. Today, more than a century later, three generations continue to lead the business, preserving the values that define us: respect for the product, patience in our processes and a strong commitment to quality.
From the very beginning, we chose to control the entire production process, from animal rearing to final curing, maintaining an artisanal character while adapting to the highest quality standards.
In-house production and natural curing
We have our own slaughterhouse and cutting room, which allows us to guarantee full traceability. Our hams undergo a gentler salting process than usual and a slow, natural curing in drying rooms and cellars located at 1,200 metres above sea level in Villacastín, where the cold, dry climate creates exceptional curing conditions.nal.
Our own dehesas in Extremadura
We raise our pigs free-range on our own dehesas in Zafra and Alconchel (Extremadura), where they feed on natural resources and live in harmony with nature’s rhythms. We produce both 100% acorn-fed Iberian products, raised during the montanera season, and free-range grain-fed Iberian products, always respecting animal welfare and natural growth cycles.
100% Acorn-Fed Iberian Pigs
On our “Las Hoyas” dehesa, we raise black Iberian pigs in complete freedom. Each animal has approximately one hectare to roam, feeding naturally on acorns that fall from holm oaks and cork oaks during the montanera season, which runs from November to February.
During this period, the pigs reach a minimum weight of 180 kg, feeding exclusively on acorns — a seasonal fruit that gives our hams and cured meats their distinctive flavour. Free-range living, constant exercise, low salt content and a long, slow curing process in our facilities in Villacastín, at 1,200 metres above sea level, result in pieces with a texture and flavour that melt in the mouth.
Free-Range Grain-Fed Iberian Pigs
We also raise free-range grain-fed Iberian pigs, fed with natural cereals and grasses from our “El Rincón de Zafra” dehesa, where they likewise live freely until reaching a minimum weight of 180 kg.
Thanks to controlled feeding and our own breeding line, we obtain high-quality free-range Iberian hams, shoulder hams and cured meats, faithful to La Prudencia’s style and tradition.
The value of authenticity
More than one hundred years later, La Prudencia remains a family-run company devoted to ham. Our commitment is to offer honest, sustainable products with exceptional flavour, respecting tradition and the environment.
Because La Prudencia is not just a name — it is a way of doing things.
